¼ cup (60ml) chopped mint leaves
Pinch of sugar
3 Tbsp (45ml) white balsamic vinegar
3-4 Tbsp (45-60ml) extra-virgin olive oil
2 tsp (10ml) Dijon mustard
Salt and milled pepper

12 baby beetroots, cooked, peeled and halved
12 boconcinni (baby mozzarella), halved
6 baby marrows, shaved into ribbons


Whisk marinade ingredients together.
Toss in beetroot and boconcinni and marinate for 30 minutes.
Thread beetroot, mozzarella and baby marrow strips (concertina style) onto skewers.
Serve at room temperature.

More good ideas:
• Cut cost sand use small chunks of feta cheese instead.
• Opt for ready cooked and marinated beetroot if you like.

Recipe courtesy of Fresh Living Magazine. South Africa’s most successful food magazine. It’s brimming with practical, modern recipes that don’t break the bank.